This recipe has one very significant advantage – you can dough cook in advance. You can even send a couple of batches to freezer and then simply thaw before use. Cherry in combined with vanilla and almonds gives the liver an incredible aroma, and Glaze gives a touch of elegance. Can be applied with icing sugar themed pattern to make dessert more thematic and festive. If you don’t really like cherries and almonds, or someone in the family is allergic to these products, you can replace with dried apricots and pine nuts. Share with friends: 
Time: 2 hours. 50 minutes Difficulty: easy Amount: 24 cookies per recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 110 gr. butter, room temperature
- 0.5 tbsp. + 2 tbsp. l Sahara
- 0.5 tsp vanilla extract
- 0.5 tsp almond extract
- 1/4 tsp ground cinnamon
- 1/4 tsp shallow sea salt
- 1 large egg
- 1 and 1/4 Art. premium flour
- 3/4 Art. coarsely chopped dried cherries
- 0.5 tbsp. halved, blanched almonds, fry and chop coarsely *
Glaze
- 2 and 3/4 Art. icing sugar, sift
- 2 tsp vanilla extract
- 3 tbsp. l water, + optionally as needed
Recipes with similar ingredients: premium flour, almonds, dried cherries, almond extract, sea salt flakes, cinnamon
Recipe preparation:
- Cookies: in a large bowl with a mixer, whip the creamy butter with sugar, vanilla and almond extracts, cinnamon, and salt in for about 2 minutes until you get a light, airy texture, then stir in the eggs. Pour flour and beat on the slowest speed until the mass becomes homogeneous. Using wooden spoons with dried cherries and almonds. If desired, replace dried cherries 0.5 tbsp. coarsely chopped dried apricots and add 2 tbsp. l toasted pine nuts. Use 1 tsp. vanilla extract exclude almond extract.
- Put the dough on a piece of cling film and shape it logs, about 30 cm in length and 5 cm in diameter. Wrap in cling film and refrigerate for at least 2 hours (dough can prepare in advance, 3 days before baking).
- Place the grill in the center of the oven. Preheat oven to 175 ° C. Cover 2 baking sheets with parchment.
- Cut the dough across slices 1.2 cm thick. Lay them out on prepared baking sheets at a distance of about 2.5 cm. each from friend. Bake until the cookies rise and turn golden around the edges, about 15 minutes Put on a wire rack to make cookies completely cooled by the time the glaze is applied, leave it on for about 30 min.
- Frosting: pour sugar into a medium-sized bowl powder. Gradually whisk the vanilla extract and water, then add another 1 tsp. water until the mixture becomes fluid consistency. (about 2/3 tbsp of glaze will be enough).
- Place the wire rack on the pan and place the cooled down on it. biscuit. Use a spoon or fork to glaze the cookies, giving drain all excess onto a baking sheet. Leave for about 1 hour to the icing is frozen. Note * In order to fry almonds, put it on a baking sheet in 1 layer. Bake in preheated to 175 ° C oven for 6-8 minutes. until lightly roasted. Cool completely before use.
